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Barley Salmon Salad

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1 (16 ounce) package pearl barley
4-1/2 cups vegetable broth or water
3/4 cup mayonnaise
1/2 cup plain yogurt
1/4 cup honey mustard
3 tablespoons lemon juice
1 (16 ounce) package frozen corn, thawed
4 cooked salmon fillets, broken into pieces
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1-1/2 cups cubed provolone cheese

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Barley Salmon Salad

  • Easy

About This Recipe

I  love barley. I love how it tastes, I love the texture, and I love how nutritious it is. But most of all, I love barley in main dish salads.

When you buy barley, look for pearled barley. Hulled barley, or barley with only the tough outer layer removed, is more difficult to find and takes much longer to cook. Pearl, or pearled, barley, has been “polished” in a pearling machine so the outer bran layer is removed. It does have less fiber than hulled barley, but it’s still very good for you. It’s a great source of fiber, especially insoluble fiber, that may help prevent heart disease.

Barley has a wonderful nutty taste and tender, but slightly chewy texture. It’s fabulous in this salad, which is packed with tender salmon, sweet corn, and lots of bell peppers.



In a large saucepan, combine the barley and vegetable broth or water and bring to a boil. Reduce the heat, cover, and simmer for 35 to 45 minutes, or according to package directions, until tender. Drain well if necessary.


While the barley cooks, combine the mayonnaise, yogurt, mustard, and lemon juice in a large bowl and mix well.


Add the cooked and drained barley to the dressing in the bowl and stir well.


Add the remaining ingredients and stir to coat. Cover and chill for 1 to 2 hours before serving.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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